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Textual Modality for: 204502.1 - Doughs and batters
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 204502.1 | Federal Wage System Job Grading Standard for Baking, 7402PDF | puff pastry, quick breads, batter and sponge cakes, and Danish pastries. They also decorate the fini... | Total words: 1,017 | doughs: 1 | and: 50 | batters: 1 | View |
| 204502.1 | NAICS to SIC Concordance : U.S. Bureau of Labor Statistics | Refrigerated doughs and batters incl bread, bread-type rolls, and biscuit dough: 204564: 31182266: F... | Total words: 2,732 | doughs: 5 | and: 167 | batters: 4 | View |
| 204502.1 | CPI Handbook of Methods Appendix 2: Content of CPI Entry Level Items | Frozen products and refrigerated doughs and batters. Sweet rolls, including cinnamon buns. Food and ... | Total words: 17,978 | doughs: 5 | and: 1284 | batters: 4 | View |
| 204502.1 | Impact of Baking Powder and Leavening Acids on Batter and Pound Cake ... | where X is the percentage of total BP in the formulation, a is the amount of SAPP 10 within the leav... | Total words: 5,646 | doughs: 1 | and: 175 | batters: 7 | View |
| 204502.1 | calcium acid pyrophosphate - Agricultural Marketing ServicePDF | 73 Expansion of the dough or batter is based upon the evolution of CO 2, air, and steam. During the ... | Total words: 4,957 | doughs: 3 | and: 121 | batters: 2 | View |
| 204502.1 | SIC to NAICS Concordance : U.S. Bureau of Labor Statistics | Refrigerated doughs and batters incl bread, bread-type rolls, and biscuit dough: 31182264: 204566: F... | Total words: 2,325 | doughs: 7 | and: 164 | batters: 5 | View |
| 204502.1 | Improvement of gluten‐free bread and cake properties using natural ... | Batters are complex mixtures of flour and various ingredients. The properties of batter systems are ... | Total words: 9,248 | doughs: 8 | and: 423 | batters: 8 | View |
| 204502.1 | Characteristics of Dough Rheology and the Structural, Mechanical, and ... | The doughs containing erythritol, maltitol, trehalose, and sucrose were prepared as follows. Egg whi... | Total words: 8,508 | doughs: 6 | and: 299 | batters: 1 | View |
| 204502.1 | Degree of roasting of carob flour affecting the properties of gluten ... | The incorporation of carob flour increased the viscosity of cake batters and increased the solid ela... | Total words: 7,229 | doughs: 6 | and: 220 | batters: 10 | View |
| 204502.1 | Development of Bread Dough by Sheeting: Effects of Sheeting Regime ... | Bread doughs, with and without bran at different levels and particle sizes, were formed through a sh... | Total words: 9,394 | doughs: 58 | and: 375 | View |
| 204502.1 | Gas cell stabilization by aqueous-phase constituents during bread ... | Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads becau... | Total words: 1,304 | doughs: 1 | and: 40 | View |
| 204502.1 | The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits ... | Rheological properties of the cake batters and biscuit doughs were studied using an oscillatory rheo... | Total words: 11,015 | doughs: 11 | and: 339 | batters: 28 | View |
| 204502.1 | Effects of addition of different fibers on rheological characteristics ... | The aim of this study was to investigate the effects of addition of dietary fibers on rheological pr... | Total words: 6,442 | doughs: 1 | and: 226 | batters: 12 | View |
| 204502.1 | Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie ... | Test baking of the cookies from doughs mixed at different times was performed. There was no discerni... | Total words: 12,229 | doughs: 19 | and: 344 | batters: 1 | View |
| 204502.1 | Relationship between Rice Flour Particle Sizes and Expansion Ratio of ... | Batters of rice flour 150‒106 μm and 106‒75 μm had suitable soft G′ for void formation under... | Total words: 2,656 | doughs: 1 | and: 68 | batters: 9 | View |
| 204502.1 | Waffle production: influence of batter ingredients on sticking of fresh ... | Batter temperature ranged from 21.0 to 26.6°C, which was in the recommended range for waffle produc... | Total words: 6,356 | doughs: 1 | and: 227 | batters: 11 | View |
| 204502.1 | Gluten-Free Bread and Bakery Products Technology - PMC | The viscoelastic properties of different doughs significantly influence the volume, and the crumb te... | Total words: 10,904 | doughs: 3 | and: 455 | batters: 1 | View |
| 204502.1 | Gluten-Free Bread from Sorghum: Quality Differences Among HybridsPDF | free breads, require a different technology. Gluten-free doughs are more fluid than wheat doughs and... | Total words: 8,636 | doughs: 6 | and: 331 | batters: 12 | View |
| 204502.1 | Effects of addition of different fibers on rheological characteristics ... | The aim of this study was to investigate the effects of addition of dietary fibers on rheological pr... | Total words: 1,468 | and: 40 | batters: 7 | View |
| 204502.1 | INFORMATION COPY TO REPORT DO NOT USE - Census.govPDF | Form MC-31102 (03-01-2012) Page 11 If not shown, please enter your 11-digit Census File Number (CFN)... | Total words: 1,954 | doughs: 4 | and: 76 | batters: 1 | View |